Chilled cucumber and almond soup

The weather turned out perfectly. River Cottage is looking beautiful today for our fair visitors. #rivercottagefair

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We have the same nice weather in Northern Germany

Garten im Sonnenschein

and I can Escape To River Cottage! with the I Heart Cooking Clubs cooking any of Hugh’s dishes from the River Cottage cookbooks. Because of the summer temperatures outside I opted for the

Chilled cucumber and almond soup

Chilled cucumber and almond soup (1)

Delicious and really refreshing.

Chilled cucumber and almond soup

Yield: Serves 4

Chilled cucumber and almond soup (2)

One instance where chilling cukes is a good idea. Loosely based on the Spanish ajo blanco, this chilled cucumber and almond soup is rich and garlicky, but refreshing.

Ingredients:

  • 150 grams blanched almonds
  • 50 grams slightly stale white bread, crusts removed
  • 300 – 400 grams cucumber
  • 1 large garlic clove, peeled and halved
  • 100 ml extra virgin olive oil, plus extra to serve
  • 1–2 tablespoons sherry vinegar or balsamic vinegar
  • Salt and freshly ground black pepper
  • Handful of flaked almonds, toasted, to finish

SOURCE

ISBN: 978-1408869253ISBN: 978-1408869253 *

modified from Ulrike Westphal inspired by:
River Cottage Love Your Leftovers:
Recipes for the Resourceful Cook
ISBN: 978-1408869253 *
ISBN: 978-1408869253
also found at
www.hubbub.org.uk

Instructions

  1. Preheat the oven to 180°C/Fan 160°C/Gas 4
  2. Put the almonds on a baking tray and toast them in the oven for 5–8 minutes until fragrant and lightly golden brown – start checking on them after 5 minutes as they can scorch quickly. Spread them out on a cold plate to cool completely, then tip into a food processor and pulse them until quite fine but not oily.2
  3. Tear the bread into chunks and soak in cold water to cover for a couple of minutes. Squeeze out the excess water and add the bread to the almonds in the food processor.
  4. Cut off a 10 cm piece of cucumber and set aside. Peel the rest of the cucumber (use the peel to infuse a jug of water if you like, page 158). Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then chop the flesh roughly. Add to the food processor.
  5. Add the garlic, olive oil, 1tablespoon vinegar, ¼ teaspoon salt and some pepper. Blend until smooth, adding a splash of cold water to thin a little if you like, but it’s best kept pretty thick.
  6. Transfer the soup to a bowl or jug, cover and refrigerate for several hours to chill thoroughly. When ready to serve, taste the soup and add more salt or vinegar if it needs it. Cut the reserved cucumber into julienne strips.
  7. Divide the soup between chilled bowls. Add a trickle of olive oil and finish with the cucumber julienne and toasted almonds, if using.

Tips and swaps:
Add salad leaves: If you have any slightly tired lettuce, rocket or watercress, you can toss the leaves into the soup before blitzing – simply tear off and discard the worst bits first.

Finish with grapes: Float a handful of seedless green grapes on each portion instead of the toasted almonds.

total time: 3 – 4 hours (chilling)
preparation time: 15 minutes

 
 
*=Affiliate-Link to Amazon

Photo Credit: I ♥ Cooking Clubs
Escape To River Cottage!
 
 
 
For all other great Escape To River Cottage! recipes visit the I heart cooking clubs site 
 
 

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